Ingredients
3 TABLESPOONS hot chutney
2 teaspoons sliced almonds, toasted
16 large pitted prunes
8 slices bacon, cut in half
4 TABLESPOONS unsalted butter
SAUCE
1/4 cup whipping cream
1-1/2 TABLESPOONS prepared English mustard
Hot Buttered Toast
4 slices firm white bread
unsalted butter
Directions
Spray a broiler pan with a non-stick spray.
Mix together the chutney and almonds, and stuff each prune with a little of the mixture. Wrap each prune with half a slice of bacon and place cut side down on drain rack of broiler pan. Bake in oven at 350 degrees until bacon is crisp.
To make the sauce, beat the cream until it is stiff and mix with the mustard.
For the toast, trim the crusts off the bread slices. Melt the butter and spread it on both sides of the bread. Place the buttered bread on a cookie sheet and put in 400 degree preheated oven about 5 minutes or until it is lightly browned on the bottom.
Turn over and continue to cook for another two minutes until the new underside is also golden brown. Cut into squares or triangles.
TO SERVE
Serve each devil on a small square or triangle of hot toast with a dollop of mustard cream on either side.
Note: I sometimes eliminate the toast and sauce and place devils on platter with toothpicks or cocktail forks for serving. I find it easier to cut bread into pieces before baking.
